The combination of hearty chicken, the slightly sweet taste of the butternut squash, and the saltiness of the kalamata olives blended perfectly to create a taste-bud roller coaster. I definitely will be making this again.
Ingredients:
2 lb butternut squash, peeled and seeded. Chopped into 1/2 inch pieces
3.5 cubs low sodium fat-free chicken broth
1.5 lbs chicken breasts (or thighs)
1 Tbsp EVOO
1 medium onion, chopped
1/2 tsp salt
4 cloves garlic, minced
1.5 tsp oregano
14 oz petite diced tomatoes, undrained
2/3 c uncooked quinoa
3/4 cup pitted, sliced kalamata olives
1/4 c. minced fresh flat-leaf parsley
cornstarch, to desired-thickness is reached.
Preparation:
1. Steam squash until barely tender (I did this in the microwave by putting 1/4 cup water in the bottom of a microwave-safe dish). Remove 1/2 of the pieces and set aside. Continue steaming the remaining 1/2 of the pieces for an additional 5-6 minutes, until mashable. Mash the second set of squash (I used an immersion blender attachment). Keep the original set of pieces solid.
2. Bring broth to a simmer over medium-high heat. Add chicken and cook 15 minutes.
3. Remove chicken to plate and allow to cool. Pour broth into bowl.
4. Add EVOO into the saucepan on medium. Add onion and cook 10-minutes until the onions begin to brown slightly.
5. Add salt, garlic, and oregano. Stir and cook 2-3 minutes. Add tomatoes, squash pieces, and mashed squash. Stir to combine. Stir in the reserved broth and quinoa. Bring to a simmer, cover, and cook until the quinoa is done, for 15 minutes. (At this point, you can add cornstarch by the tablespoon-ful until the desired thickness is reached. I used around 2.5 tablespoons).
6. Shred chicken and add to the stew with olives and the cracked pepper. Simmer uncovered for 5-10 minutes.
7. Add parsley right before serving.
Happy fall, y'all,
xoxo
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